Cruise the Bahamas with Ceviche

When cruising the Bahamas, ceviche is always a hit when lighter food is desired. It is simple to prepare once you have made it a few times. Mix it up with a variety of hot peppers, limes, or sour oranges when you are ready to advance to the big leagues. If you are not using snapper, Mahi Mahi is an excellent substitute.

Ingredients

• 1/2 lb snapper fillet
• 4 Tbsp fresh lime juice
• ¼ cup fresh orange juice
• 1 Tbsp extra-virgin olive oil
• 1 tsp finely diced jalapeño, seeded
• 1 clove garlic, minced
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground pepper
• 2 plum (Roma) tomatoes
• 1/2 small red onion
• 1 green onion
• 4 tsp chopped fresh cilantro

Instructions

• Remove the skin from the fillets and dice into about ¼ inch pieces.
• Combine the lime juice, orange juice, olive oil, jalapeño, garlic, salt, and pepper in a bowl. Add the snapper and toss to coat evenly. I like to do this and let the fish marinade (the marinade will cook/pickle the fish) for about one hour. You can let the fish marinade over night if you wish.
• Once the fish has marinated and you are ready to enjoy your culinary delights, peel and seed the tomatoes then dice to about ½ inch pieces. Finely dice the red onion. Finely slice the green onion. Finely chop the cilantro. Take these ingredients and mix them in a bowl, then add your snapper and gently mix again.
• Serve in a bowl and enjoy. Now get back out there and catch a few more!

Recipe provided by Yacht Chef, Kenneth Maginnity.